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7-Eleven Restaurant Leader, Next Generation Store ( San Diego, CA) in San Diego, California

Overview

The Restaurant Leader oversees all aspects of daily restaurant operations and the team members working within the restaurant group. The Restaurant Leader is responsible for ensuring that the restaurant meets or exceeds all standards for food quality, food safety, and customer experience. The Restaurant Leader is also responsible for building sales and driving profitability for the operation. The Restaurant Leader recruits, hires, trains, and supervises restaurant employees, and ensures proper staffing of all food service positions.

Responsibilities

The Restaurant Leader is expected to perform the following essential duties and responsibilities:

Food Service Managemento Responsible for all restaurant related functions, systems, and processes

o The Lab Store will include multiple new food-service platforms, to include a beverage cafe, ice cream and other new products. RL will be responsible to become expert on these programs, manage them and train employeeso Manage food services in accordance with Department of Health and Company standardso Manage food costs at prescribed levels following approved portion control and accounting procedureso Maintain adequate stock of product and supplies neededo Inspect food and food preparation to maintain quality standards and sanitation regulations

Quality Customer Serviceo In conjunction with GM, create, facilitate and maintain a culture of customer service “beyond the ordinary”o Ensure all staff provides exceptional customer service while ensuring safe and inviting conditionso Ensure all staff maintain a neat personal appearance in accordance with Company Uniform and Personal Appearance standardso Train restaurant personnel in handling all aspects of food service operations. Include cross-training in all new platforms.

Financial Managemento Provide effective management of expenses, profits, and losses to ensure the financial stability of the food service operationo Manage all controllable expenses and cost items affecting profitability of the food service operationo Responsible for timely completion of all administrative and reporting responsibilities

Marketingo Effectively manage the food service operation by directing sales promotions, implementing new programs, and communicating to vendors and other appropriate personnel on marketing activitieso Order, manage, and merchandise all authorized products by complying with inventory guidelineso Recommend new products, services and/or procedures to the SET team, General Manager and Area Leader based on customer input, observation of competitors, and personal insightso Provide regular feedback to the same group on all current programs for customer acceptance, product quality, equipment usage, issues with the program and staffing needs related to the programo Monitor and ensure compliance with all contractual merchandise agreements and report any discrepancies to managemento Check displays for neatness and customer appeal, and ensure that all authorized signs are displayedo Maintain a working relationship with all vendorso Monitor and correct delivery procedures, ensuring the accuracy of orders

Human Resources Managemento Direct the work of twenty or more full time Restaurant Associateso Maintain positive employee relations and morale by ensuring that Company policies and procedures are being followed and maintainedo Effectively recruit and properly staff food service positionso Train all employees on the food service operation and services offeredo Effectively manage labor hours and budget through proper schedulingo Evaluate and take positive and consistent disciplinary action on violations of Company policies and procedureso Ensure coverage of shifts left vacant due to emergency or lack of food service personnel

Safety and Maintenanceo Ensure that safe conditions are maintained including, but not limited to the safe operation of all equipment, e.g., beverage cafe equipment, pizza oven, roller grill, grill, meat slicer, deep fryer, knives / choppers, soft serve ice cream machine, dish washer, etc (may be subject to working in extreme conditions such as a walk-in freezer, cooler, etc.)o Conduct daily safety inspections of food service equipment to ensure optimal operating conditionso Ensure a safe environment is maintained by responding, reporting, and following up on all employee and/or customer accidents, injuries, and loss or damage to any propertyo Perform routine preventative maintenance checks on a weekly basis and make necessary repairs on food service equipmento Advise General Manager, Area Leader, and/or Maintenance of all breakdowns immediately

The General Manager may assign additional duties as needed.

Qualifications

While performing the duties of this job, the employee is regularly required to stand and walk. The employee is occasionally required to climb or balance on a ladder and/or stool, kneel or crouch when stocking and cleaning shelves. The employee must occasionally lift or carry up to 50 pounds

• Ability to lead a large team in a positive manner and work in a team environment in the restaurant and in the larger store operation. • Ability to train employees effectively, and to consistently follow up on performance to get the best from each employee. • Ability to read and interpret documents such as rules, operating and maintenance instructions, and procedure manuals • Ability to write routine reports • Ability to speak effectively before customers and employees to represent the brand and to promote the attributes / products of the Next Gen store • Ability to add, subtract, multiply and divide in all units of measure using whole numbers, fractions and decimals. Ability to review financials to spot issues or opportunities, in order to make corrections or to build on strong trends • Ability to prioritize multiple assignments, work well under pressure, take additional responsibility quickly and adapt effectively to new and changing environments

• Must be 18 years or older to apply • High school diploma or general education degree (GED) (or equivalent experience) is preferred • A minimum of 3 years food service experience, including at least 1 year of leadership, is required • Maintain Food Handlers and Food Safety Certification as required by applicable law

This job description is subject to change at any time. Remote Position - Cannot be Performed in Colorado#INDSJ711#L1-PS1

Job LocationsUS-CA-San Diego

Posted Date1 month ago(5/24/2021 2:00 PM)

ID 2021-140956

Function Field Operations

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